Australian Sticky Toffee Pudding

Recipe Ingredients

1 cup	237ml	Dates - (180g), pitted and chopped
1 teaspoon	5ml	Bicarbonate of soda
1 cup	237ml	Boiling water
2 tablespoons	30ml	Butter
1 cup	160g / 5.6oz	Soft brown sugar
2		Eggs
1 1/2 cups	240g / 8.5oz	Self-raising flour-sifted
		Toffee Sauce
1 cup	160g / 5.6oz	Soft brown sugar
3/4 cup	177ml	Light whipping cream.
1/2 teaspoon	2.5ml	Vanilla
2 tablespoons	30ml	Butter

Recipe Instructions

Mix dates and baking soda in a heat-proof bowl. Pour boiling water on top and leave to stand. Cream butter and sugar until pale, then add eggs one at a time, heating well after each addition.

Gently fold in sifted flour, stir in the date mixture, and pour into a lightly buttered 18cm or 7" square or round cake tin. Bake in a preheated oven (180 C) for 30-40 minutes, until an inserted skewer comes clean.

Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five minutes. Set aside until ready to serve, then quickly reheat when needed. Cut pudding into squares and place each square in the centre of a warm dinner plate.

Pour hot toffee sauce over each square and serve with fresh cream.

Source:
William Roberts Department of Computer Science and Statistic, Recipe By Jill Dupleix

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